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Salted Caramel Apple Dump Cake Recipe
If you’re craving a cozy, low-effort dessert that tastes like fall in a baking dish, this Salted Caramel Apple Dump Cake Recipe brings together warm apples, buttery cake, and rich salted caramel in the easiest, most comforting way possible.
What Is Salted Caramel Apple Dump Cake, Really?
Let me explain this in plain kitchen talk. A “dump cake” is the busy cook’s answer to cake: you literally dump the ingredients into a pan, spread them around a bit, and bake—no mixers, no fancy layers, no fuss. This version leans into classic caramel apple flavors, then adds a modern twist with salted caramel sauce and a generous sprinkle of flaky salt on top.
It’s the kind of apple dump cake you pull together when:
- The kids just texted that they’re bringing friends home.
- You promised to bring “a dessert” to a fall potluck.
- You’re tired, a little chilly, and just want something sweet and warm that makes the house smell amazing.
I love serving this caramel apple dessert after Sunday dinners or on chilly evenings when football is on and everyone’s grazing in the kitchen. You could call it an easy dump cake, but honestly, it tastes like you fussed. The salted caramel sauce on top brings balance to the sweetness, and the warm apples feel like a hug in casserole form.
And a little bonus for my fellow “I’m-50-and-I-love-a-shortcut” cooks: this apple cake recipe uses pantry staples—boxed cake mix, canned apple pie filling, and jarred caramel—then dresses them up with simple touches so it still feels homemade.
Why You’ll Love This Recipe
- Minimal prep, maximum payoff – no mixer, no creaming butter, just layer-and-bake.
- Uses simple pantry staples – cake mix, butter, apple pie filling, and salted caramel.
- Perfect fall dessert – tastes like caramel apples at a country fair, but you get to stay in your slippers.
- Easy to scale – double the recipe for a party or halve it for a smaller household.
- Customizable – add nuts, spices, or even a splash of bourbon if that’s your crowd.
- Crowd-pleasing – kids love the gooey apples, adults love the salted caramel topping.
- Great for make-ahead – reheats beautifully and might taste even better the next day.
- Works with fresh apples or canned – so you’re covered whether you planned ahead or not.
Ingredients for Salted Caramel Apple Dump Cake Recipe
You don’t need a long grocery list here—just a few building blocks that work hard behind the scenes.
For the Dump Cake:
- 2 cans (20–21 oz each) apple pie filling
- (Look for “extra fruit” varieties if you like chunky apples; or use homemade pie filling if you have it tucked away.)
- 1 box (15.25 oz) yellow cake mix
- (White cake mix or spice cake mix also work and change the flavor slightly.)
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- (Salted butter works too—just go lighter with the added salt on top.)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but lovely)
- 1 teaspoon pure vanilla extract
For the Salted Caramel Layer and Topping:
- 3/4 cup jarred salted caramel sauce, plus more for serving
- (If you only have regular caramel, add 1/2 teaspoon flaky sea salt to it.)
- 1/2 teaspoon flaky sea salt (such as Maldon), plus extra for sprinkling
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: 1/3 cup quick oats or old-fashioned oats for a little texture
To Serve (Highly Recommended):
- Vanilla ice cream or frozen custard
- Lightly sweetened whipped cream
- Extra warm salted caramel sauce for drizzling
Ingredient Tips from My Kitchen:
- Apple pie filling: If using canned, peek inside—if the syrup looks very thick, you can stir in 1–2 tablespoons of water or apple cider to loosen it a bit.
- Cake mix: Yellow cake is classic for this kind of apple dessert, but a spice cake mix will give you serious “Thanksgiving vibes.”
- Butter: Melting the butter (instead of slicing it) gives more even coverage and fewer dry spots on top.
- Salted caramel sauce: Look for thicker, spoonable caramel in a jar, not the super thin ice cream topping in a squeeze bottle. It holds up better when baked.
Step-by-Step Directions (So Easy It Feels Like Cheating)
-
Preheat the oven and prep your dish.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray—this helps the caramelized edges come out in one piece instead of sticking. -
Layer the apple pie filling.
Pour both cans of apple pie filling into the prepared dish. Stir in the cinnamon, nutmeg, and vanilla right in the pan and spread the apples into an even layer. If you like smaller pieces, you can cut the apple slices with a knife or kitchen scissors before mixing. -
Drizzle on the salted caramel sauce.
Warm the 3/4 cup salted caramel sauce slightly in the microwave (10–15 seconds) so it’s pourable. Drizzle it evenly over the apple layer. Sprinkle 1/2 teaspoon flaky sea salt over the top. This helps create that sweet-salty caramel apple magic. -
Sprinkle on the dry cake mix.
Open the box of yellow cake mix and sprinkle the dry mix evenly over the caramel-covered apples. Don’t stir. Use your hand to gently spread and smooth the cake mix so it covers all the apples; this gives you a more even, golden crust later. -
Add oats and nuts (if using).
Sprinkle the quick oats and chopped pecans or walnuts over the cake mix. This adds a little crunch and makes the top feel like a cross between a cobbler and a crumble. -
Pour over the melted butter.
Melt the butter in a microwave-safe dish (about 30–40 seconds). Slowly pour the melted butter over the entire surface, trying to cover as much of the dry mix as you can. A few dry spots are okay—they’ll hydrate as the apples bubble up. -
Bake until golden and bubbly.
Place the baking dish on the middle rack and bake for 40–50 minutes. You’ll know it’s ready when the top is deep golden brown and you can see the apple filling bubbling around the edges. If the top browns too fast, you can tent it loosely with foil for the last 10 minutes. -
Cool slightly before serving.
Let the cake rest for about 10–15 minutes. This helps the filling thicken a bit, so it’s easier to scoop. It will still be deliciously gooey—this is a spoon dessert, not a tidy layer cake. -
Serve with ice cream and extra caramel.
Spoon warm portions into bowls, top with vanilla ice cream or whipped cream, drizzle with more salted caramel sauce, and add a tiny pinch of flaky salt on top. That last sprinkle is what makes people say, “Wait, what’s in this?”
Servings & Timing
- Yield: About 10–12 servings
- Prep Time: 10–15 minutes
- Bake Time: 40–50 minutes
- Total Time: About 55–65 minutes
So yes, you can start this before dinner, and it’ll be ready right as people are clearing their plates.
Fun Variations to Try
You know what? Once you make this once, you’ll probably start playing with it. Here are some easy twists:
- Caramel Apple Pecan Dump Cake: Add a full cup of chopped pecans and use butter pecan cake mix for a richer, nutty spin.
- Spiced Cider Version: Stir 2–3 tablespoons of apple cider and 1/4 teaspoon extra cinnamon into the apple filling.
- Bourbon Caramel Apple Dump Cake: Add 1–2 tablespoons bourbon to the caramel sauce before drizzling—great for adult gatherings.
- Gluten-Friendly Version: Use a gluten-free yellow or vanilla cake mix and double-check that your caramel and pie filling are gluten-free.
- Fresh Apple Dump Cake: Use about 5–6 cups of peeled, sliced apples tossed with 1/2 cup sugar, 2 tablespoons flour, and 1–2 teaspoons cinnamon instead of canned pie filling.
- Salted Caramel Apple Cheesecake Dump Cake: Add small chunks of cream cheese (about 4 oz total, cut into cubes) over the apple layer before adding cake mix.
Storage & Reheating Tips
This dessert holds up well, which makes it a great make-ahead fall dessert for busy weeks.
-
Fridge:
Store cooled leftovers in the baking dish, tightly covered with foil or in an airtight container, in the refrigerator for up to 4 days. -
Freezer:
For longer storage, portion the cooled cake into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. -
Reheating:
- Single servings: Microwave 30–45 seconds until warm and bubbly.
- Bigger portions: Cover the baking dish with foil and warm at 325°F for 15–20 minutes.
Add fresh ice cream and a drizzle of warm salted caramel topping to wake it right up.
-
Make-Ahead:
You can assemble the dish (through step 6) up to 6–8 hours ahead, cover, and keep it in the fridge. Bake just before serving, adding 5–10 extra minutes if it goes straight from cold to hot oven.
Notes from My Kitchen to Yours
- Don’t overthink the layering. Dump cakes are forgiving. If your butter misses a few dry patches of cake mix, it’s fine. The apple filling will bubble up and hydrate those spots.
- Salt matters. Use flaky sea salt for finishing, not regular table salt—the flakes give tiny, pleasant bursts of flavor instead of harsh saltiness.
- Watch the edges. The corners caramelize first. If your oven runs hot, check the cake around 35 minutes so it doesn’t burn on the sides.
- Smaller household? Bake in a 9×9 or 8×8 pan and halve the recipe (you may need closer to 35–40 minutes bake time). Or freeze half for a future “I-need-dessert-now” moment.
- Serve warm, not hot. Right out of the oven, the caramel is basically lava. Give it at least 10 minutes to relax; the flavor is better when it’s not scorching.
Honestly, the thing I love most about this recipe is how it tastes like the apple desserts my mom made, but fits the way I actually cook now—fast, flexible, and forgiving.
FAQs About Salted Caramel Apple Dump Cake Recipe
Can I use fresh apples instead of canned pie filling?
Yes. Use about 5–6 cups thinly sliced apples, toss with 1/2 cup sugar, 2 tablespoons flour, and 1–2 teaspoons cinnamon, and spread in the pan just like the pie filling.
What kind of apples work best if I go fresh?
Granny Smith, Honeycrisp, or a mix of tart and sweet apples works best for balance and texture.
Can I make this Salted Caramel Apple Dump Cake Recipe dairy-free?
You can try using a dairy-free cake mix, vegan butter, and a dairy-free caramel sauce. The texture will be slightly different, but still delicious.
My top came out with some dry spots—what happened?
It’s normal to see a few dry areas with dump cakes. Next time, try to spread the melted butter a bit more evenly, or add 2–3 extra tablespoons.
Can I make this in a slow cooker?
Yes. Layer everything in a greased slow cooker (about 6 quarts), cover, and cook on HIGH for 2–3 hours or LOW for 4 hours, until the top is set and the edges are bubbly.
Do I have to use salted caramel sauce?
No, you can use regular caramel sauce and just sprinkle a bit more flaky sea salt on top before and after baking. That still gives you that salted caramel flavor.
How do I know when it’s fully baked?
The top should be golden and mostly set, and the apple filling should be bubbling up around the edges. The center will stay a little soft and gooey—that’s what you want.
Can I reduce the sweetness?
Use one and a half cans of pie filling instead of two, add a splash of lemon juice to the apples, and go lighter with the caramel drizzle when serving.
Final Thoughts & A Little Nudge
This Salted Caramel Apple Dump Cake Recipe is one of those back-pocket desserts I rely on when I want something that feels special without standing at the counter all afternoon. It’s cozy, buttery, loaded with caramel apple flavor, and flexible enough to fit just about any crowd.
If you make this, I’d love to hear how it went—tell me in the comments whether you used spice cake, added nuts, or served it with ice cream or whipped cream. And if you’re in a fall baking mood, you might also enjoy trying a pumpkin dump cake or a simple apple crisp next. Save this recipe, share it with a friend who loves caramel, and treat yourself to a warm bowl soon. You deserve it.
Salted Caramel Apple Dump Cake
Ingredients
- 2 cans apple pie filling 20–21 oz each; can use homemade
- 1 box yellow cake mix 15.25 oz; white or spice cake mix also work
- 1/2 cup unsalted butter melted; about 1 stick / 113 g
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1 teaspoon pure vanilla extract
- 3/4 cup salted caramel sauce plus more for serving; thick, spoonable jarred caramel
- 1/2 teaspoon flaky sea salt such as Maldon, plus extra for sprinkling
- 1/2 cup pecans or walnuts chopped, optional
- 1/3 cup oats quick or old-fashioned, optional
- nonstick spray or butter for greasing the baking dish
- vanilla ice cream or whipped cream for serving, optional but recommended
- extra salted caramel sauce for drizzling when serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray to help the caramelized edges release easily.nonstick spray or butter
- Pour both cans of apple pie filling into the prepared baking dish. Stir in the ground cinnamon, ground nutmeg (if using), and vanilla extract right in the pan. Spread the apples into an even layer.2 cans apple pie filling, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon pure vanilla extract
- Warm the 3/4 cup salted caramel sauce slightly in the microwave (about 10–15 seconds) until pourable. Drizzle it evenly over the apple layer, then sprinkle 1/2 teaspoon flaky sea salt over the top.3/4 cup salted caramel sauce, 1/2 teaspoon flaky sea salt
- Open the box of yellow cake mix and sprinkle the dry mix evenly over the caramel-covered apples. Do not stir. Gently spread the mix with your hand or a spoon so it fully covers the fruit.1 box yellow cake mix
- Sprinkle the oats and chopped pecans or walnuts evenly over the dry cake mix if using, for added texture and crunch.1/2 cup pecans or walnuts, 1/3 cup oats
- Melt the butter in a microwave-safe dish (about 30–40 seconds). Slowly pour the melted butter over the entire surface of the cake mix, covering as much of the dry mix as possible. A few dry spots are fine.1/2 cup unsalted butter
- Place the baking dish on the middle oven rack and bake for 40–50 minutes, or until the top is deep golden brown and the apple filling is bubbling around the edges. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Remove the dump cake from the oven and let it rest for 10–15 minutes. This allows the filling to thicken slightly while staying gooey and scoopable.
- Spoon warm portions into bowls. Top with vanilla ice cream or whipped cream, drizzle with extra salted caramel sauce, and finish with a small pinch of flaky sea salt if desired.vanilla ice cream or whipped cream, extra salted caramel sauce, 1/2 teaspoon flaky sea salt
